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Poundcake and Berry Campfire Skillet

Poundcake and Berry Campfire Skillet


Need an easy camping dessert? It doesn’t get easier than this Pound Cake and Berry Campfire Skillet Dessert. Just a few simple ingredients and dessert is served.

Recipe and Photos by: Taste&



  • 1216 oz fresh berries
  • 2 tablespoons sugar
  • 1/4 cup butter
  • 3/4 lb pound cake
  • 2 Rolo candy bars


  1. Combine the berries and the sugar in a bowl and let sit until the juices start to release, 10-15 minutes.
  2. Place a grate over hot coals (or you can use a grill). Add the butter to a 12” cast iron skillet and allow to melt. Cut the pound cake into 1” cubes. Add to the hot skillet and cook, turning often, until all sides are toasted. Remove the skillet from the heat.
  3. Sprinkle the berries over the top of the cake cubes, then sprinkle the Rolos over the top. Cover the skillet with foil and allow to sit until the berries are warm and the chocolate is melting, 5-10 minutes.


Hump Day Recipes

Bacon-Chicken Club Pizza

Bacon-Chicken Club Pizza Recipe and photo by Taste of Home, found here


  • 1 prebaked 12-inch pizza crust
  • 4 ounces cream cheese, softened
  • 1 shallot, minced
  • 2 cups shredded rotisserie chicken
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 8 slices ready-to-serve fully cooked bacon, cut into 1-inch pieces
  • 1/4 cup sour cream
  • 3 tablespoons 2% milk
  • 2 teaspoons ranch salad dressing mix
  • 1 cup shredded lettuce
  • 1 plum tomato, seeded and chopped


  • Place crust on an ungreased pizza pan. Combine cream cheese and shallot; spread over crust. Top with chicken, cheeses and bacon.
  • Bake at 425° until edges are lightly browned and cheese is melted, 12-15 minutes .
  • Meanwhile, in a small bowl, combine the sour cream, milk and dressing mix. Sprinkle lettuce and tomato over pizza; drizzle with dressing.
Nutrition Facts

1 slice: 444 calories, 25g fat (13g saturated fat), 84mg cholesterol, 939mg sodium, 26g carbohydrate (1g sugars, 0 fiber), 28g protein.

Tex-Mex Chicken Strips

Tex-Mex Chicken Strips Recipe and photo by Taste of Home, found here


  • 1/2 cup finely crushed corn chips
  • 1/4 cup panko bread crumbs
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely shredded Mexican cheese blend
  • 5 teaspoons taco seasoning
  • Dash cayenne pepper
  • 1/4 cup butter, melted
  • 1 pound chicken tenderloins


  • Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.
Test Kitchen tips

  • This chicken would taste great chopped and served over taco salad.
  • If you like dipping chicken strips, try these with salsa, guacamole, sour cream or ranch dressing.
Nutrition Facts

3 ounces cooked chicken: 258 calories, 14g fat (7g saturated fat), 85mg cholesterol, 351mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 28g protein.

Refried Bean Tostadas
Refried Bean Tostadas Recipe and  photo by Taste of Home, found here


  • 6 flour tortillas (8 inches)
  • 1/2 pound sliced fresh mushrooms
  • 1 cup diced zucchini
  • 2 tablespoons canola oil
  • 1 jar (16 ounces) chunky salsa
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 can (16 ounces) vegetarian refried beans, warmed
  • 1-1/2 cups shredded lettuce
  • 1-1/2 cups shredded cheddar cheese
  • 2 medium ripe avocados, peeled and sliced
  • 1-1/2 cups chopped tomatoes
  • 6 tablespoons sour cream


  • In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
  • In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through.
  • Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.
Nutrition Facts

1 tostada: 588 calories, 31g fat (10g saturated fat), 40mg cholesterol, 1250mg sodium, 60g carbohydrate (9g sugars, 12g fiber), 19g protein.



Labor Day Recipes

Labor Day Recipes!


Taco Dogs 

Recipe by: Good Housekeeping, found here


8 oz. ground beef sirloin
1 tbsp. chili powder
1/2 c. salsa verde
hot dogs
hot dog buns
shredded Cheddar
crushed tortilla chips
Shredded lettuce
  1. Using a grill pan, grill 6 hot dogs. Toast 6 hot dog buns. Set aside.
  2. In a 10 inch skillet, heat 2 teaspoons olive or canola oil on medium-high. Add 8 ounces ground beef sirloin, and 1 tablespoon chili powder. Cook for 2 minutes or until cooked through, breaking up the meat with a thin, stiff spatula or wooden spoon.
  3. Stir in 1/2 cup prepared salsa verde and cook for 1 minute.
  4. Divide this mixture among the 6 hot dogs.
  5. Top each hot dog with 3 tablespoons shredded Cheddar, a handful of crushed tortilla chips, and shredded lettuce.


Chili Lime Grilled Corn

chile lime grilled corn labor day recipes

Recipe by: Good Housekeeping, found here

ears corn, husked
1 tbsp. olive oil
1/2 c. Spicy Cilantro Pesto
1/4 c. grated pecorino
  1. Brush corn with olive oil.
  2. Grill on high until slightly charred, 8 to 10 minutes, turning occasionally.
  3. Brush with Spicy Cilantro Pesto and sprinkle with grated Pecorino before serving.


Campfire Baked Beans

Recipe by: Good Housekeeping, found here

6 slices bacon
1 onion, chopped
1 green pepper, chopped
1/4 tsp. Kosher salt
3 (15-oz.) cans navy beans, drained

1 1/4 c. GH Original Homemade Ketchup

1/4 c. molasses
4 tsp. dry mustard
1/2 tsp. Freshly ground black pepper
  1. In a 12″ oven-safe skillet, cook bacon on medium heat until fat is rendered. Transfer to plate; coarsely crumble.
  2. To skillet, add onion, green pepper, and salt. Cook for 8 minutes.
  3. Off heat, stir in bacon, navy beans, GH Original Homemade Ketchup, molasses, dry mustard, and black pepper. Bake, covered, in oven at 325 degrees F for 1 hour.


Rainbow Veggie Kabobs

Recipe by: Good Housekeeping, found here

1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. smoked paprika
6 tbsp. extra-virgin olive oil
2 lb. small green and yellow summer squash, cut into 1″ chunks
1 pt. grape tomatoes
12 oz. small broccoli florets
8 oz. cremini or button mushrooms, halved if large
  1. Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
  2. In a large bowl, toss squash and tomatoes with 2 tablespoons oil. In another bowl, toss broccoli with 1 tablespoon oil. In third bowl, toss mushrooms with 1 tablespoon oil. Thread vegetables onto skewers. (If using bamboo skewers, soak them 30 minutes first.)
  3. Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 8 minutes, turning over once. Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving. Sprinkle with additional spice mixture, if desired.

Camp Friendly French Toast

Fresh and Delicious French Toast!

easy camping breakfast stuffed french toast

Recipe by: The Adventure Bite, found: here


8-12 Slices Bread (depending on thickness)

4 Eggs

2 cups Milk

1 tbsp Cinnamon

1 tbsp Vanilla

1 container Galbani Mascarpone

1 cup Blackberries


Powdered Sugar

Maple Syrup


Whipped Cream


Mix eggs, milk, cinnamon and vanilla in a mixing bowl.

Lay out bread and spread on a thick layer of Galbani Mascarpone on each piece of bread.

Add blackberries to half of the bread slices.

Sandwich the bread together and press down.

Dip each sandwich in egg mixture.

If cooking on pan: place each slice in hot greased cast iron skillet over medium heat. Cook until crispy and cooked through (about 4-5 mins) on each side.

If baking: line a loaf pan with foil, spray with nonstick spray and add all the pieces to the pan. Wrap tightly with foil and bake over the fire until cooked through (45 minutes to an hour normally).

Serve with maple syrup. Enjoy!

Happy Memorial Day

Thank you to all of our veterans and especially those that have lost their lives in service to our country and our state.

Reflection 29RS

Hope everyone is having a great Saturday. Greg is going to show us our last Reflection for the week. The 29RS is a mid sized Reflection 5th wheel that gives us a ton of living space and an outside entertainment area.

Reflection 300RB

To continue our look into the Reflection line we are going to look at one of the best rear bath floor plans on the lot. The Reflection 300RB is an amazing floor plan with a big bathroom and washer & dryer connections.

Reflection 320MKS

We are taking a look into the Grand Design Reflection 5th wheels this week and to kick things off BJ is going to walk us through the Reflection 320MKS.

Grand Design

We have the pleasure of dealing with some of the best manufacturers in the industry and one of the best is definitely Grand Design. Their business model of “doing the right thing” has made them a company whose culture creates a long-term, personal connection with their customers, employees, and dealers. We are going to take a closer look at the individual brands we carry and why they are one of the top manufacturers in the industry today.

4 Creative Campfire Ideas

4 Creative Campfire Ideas


One of the best parts about a camping trip for me is cooking over the campfire. Take your campfire cooking up a notch with these ideas for a different take on some campfire staples.



 For a salty and sweet twist on a classic campfire treat

 try making your s’mores with Ritz Crackers instead

of gram crackers.



















Craving bacon but don’t feel like getting out the cast iron skillet.

Try putting your bacon on skewers and cooking it over the












An easy way to cook crescent rolls is to simply wrap them around

something and cook them over an open fire. Take your time,

turn them ofter and you will end up with a crispy outside and

a perfectly cooked center.














If the you manage to save a few marshmallows from the s’mores

we made earlier when you put the kids to bed you can try this

boozy take on a roasted marshmallow. Just dunk your

marshmallow in Bailey before roasting and you now have

a Drunk Marshmallow!